摘要
以透光率为考察指标,采用超声波协同壳聚糖、活性炭澄清处理苹果梨果汁,在单因素试验的基础上,通过正交试验筛选苹果梨果汁最佳澄清工艺。结果表明,苹果梨果汁澄清最佳工艺为:壳聚糖添加量0.3%,活性炭添加量4%,超声功率600 W,处理温度35℃,超声时间40 min,在此条件下,苹果梨果汁澄清效果最佳,透光率可达93%。
With light transmittance as examining index, using the ultrasonic-assisted fining agents chitosan and activated carbon to clarify the Pingguoli pear juice, the optimal clarification technology was determined by single factor and orthogonal experiments The results showed that, the optimum condition was as follows： chitosan 0.3%, active carbon 4%, ultrasonic power 600 W, treatment temperature 35 ℃, ultrasonic time 40 min. Under this condition,Pingguoli pear juice had the best clarifying effects, and the light transmittance could reach 93%.
出处
《保鲜与加工》
CAS
北大核心
2017年第6期47-50,55,共5页
Storage and Process
基金
西藏农牧学院高层次人才科研启动费项目(RC201505)
西藏自治区级大学生创新性实验项目
关键词
超声波
壳聚糖
活性炭
苹果梨
果汁
澄清
ultrasonic
chitosan
activated carbon
pingguoli pear
juice
clarification
